IF you’re scratching your head over what to cook your dad for Father’s Day, here’s an ideal tasty and healthy treat.

Now is a great time to order spring lamb as the meat is in its prime.

Says chef Hywel Griffiths: "Not only will its taste be excellent but the texture will be spot on.

"Growing up in North Wales, lamb was everywhere and I have fond memories of my mum cooking roast lamb every Sunday for our traditional roast dinner ... which gives me plenty of experience to make this dish."

He adds: "I like to think this lamb -based meal is exciting as well as a taste sensation. Although straightforward to prepare and source it has enough wow factor to be suited to celebration and, crucially, it can impress the discerning eater. Here at Thornton Hall Hotel we pride ourselves on using local producers and farmers from Merseyside, Cheshire and North Wales.

"We are blessed that in our area we have a tremendous quantity of top class fresh, local food on our doorstep. Always source the best meat to make this particular dish a success and ask your local butcher to ‘French trim’ the rack when ordering the meat."

The scallops will make a perfect starter or a light meal alternative ...

Says Hywel: "I love scallops for their texture which is particularly smooth and delicate. The scallops’ dish is slightly unusual for this time of year but ideal for a special occasion.

"It is worth persevering with providing you can source good-quality fish. The appeal of scallops is their unique flavour but it is critical not to overcook them.

Here at Thornton Hall we simply seal them so they are warm on the inside. The mussel and shrimp makes an ideal accompaniment to this beautiful shell fish."

Method: Pull the scallops out of the shell by pulling the roe and other flesh from around the scallop. Gently cut out the scallop of the shell, by cutting underneath the meat with a small flexible knife, removing the hard sinew at the side.

To make the puree, sweat the shallots with garlic in butter gently. Add chopped cauliflower and cover with single cream. Allow to simmer for 15 min, puree then pass through a sieve.

Heat a dry pan. Throw in the mussels and the wine and cover with a lid. Allow to rapidly boil until mussels have all opened.

For the dressing, whisk the lemon juice with olive oil, season with salt and pepper. Add the picked mussels, brown shrimp and finely-chopped parsley.

Sear the scallops in a very hot pan just with oil. Do not overcook.

To serve blob puree on the plate and drag with a spoon. Place the drained scallops on the puree and dress with the mussel and brown shrimp.